Strawberry Brownies
Our delicious strawberry brownies are made with a handful of simple ingredients to create a sweet pink treat that will have everyone raving.
Servings: 16
Calories: 237kcal
Ingredients
Brownies
- 15.25 ounces strawberry flavored cake mix (Duncan Hines brand used)
- 3.4 ounces instant vanilla pudding
- ½ cup water, room temperature
- ½ cup canola oil
- 2 large eggs, room temperature
- 1 teaspoon strawberry extract, optional for deeper strawberry flavor
Glaze
- 1 cup powdered sugar, sifted
- 2 tablespoons whole milk
- ½ teaspoon strawberry extract
Instructions
- Preheat the oven to 350°F. Line a 9x13 straight-sided metal baking pan with parchment paper, leaving enough overhang on the sides so the brownies can be easily lifted out once cooled.
- Stir together the strawberry cake mix, instant vanilla pudding mix, water, canola oil, eggs, and strawberry extract just until combined. The batter will be thick and spread more like a soft dough than a traditional cake batter.
- Spread the batter into an even layer in the prepared pan. You can lightly dampen your fingertips with cool water to help push the thick batter evenly into the pan if the batter is too sticky.
- Bake for 22-25 minutes or just until lightly browned and a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the strawberry brownies to cool completely in the pan before adding the glaze.
- To make the glaze, whisk together the powdered sugar, whole milk, and strawberry extract until smooth.
- Carefully lift the brownies out of the pan using the overhanging parchment. Place them onto a cutting board and spoon the glaze over the brownies and gently spread it into an even layer. Allow the glaze to set for 20-30 minutes before slicing and serving.
Notes
- Any neutral oil can be used in place of canola oil, such as vegetable oil, avocado oil, or mild olive oil in the recipe.
- For added flavor, 1 cup white chocolate chips can be added to the batter before transferring into the prepared baking pan.
- For best results, do not use a boxed cake mix that already contains pudding in the mix. This recipe is created to add the instant pudding mix separately.
- Do not use a handheld or stand mixer to combine the brownie ingredients. Overmixing creates a tougher texture.
- Allow the glaze to become firm to the touch before slicing for the cleanest cuts.
Nutrition
Calories: 237kcal | Carbohydrates: 35g | Protein: 1g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 23mg | Sodium: 231mg | Potassium: 13mg | Fiber: 0.04g | Sugar: 25g | Vitamin A: 37IU | Calcium: 57mg | Iron: 1mg
